I had made this looooong ago but had messed up a few things. The ingredients were just lying about at home so I was forced to do something about it. Its ridiculously easy to make...and absolutely delicious as well!
For the panna cotta:
1 tetrapack Amul cream (about 1 cup or 200 ml of cream)
50 g sugar
1.5 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
1 tablespoon powdered gelatin
2 tablespoons cold water
For the panna cotta:
1 tetrapack Amul cream (about 1 cup or 200 ml of cream)
50 g sugar
1.5 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
1 tablespoon powdered gelatin
2 tablespoons cold water
Heat the cream and sugar in a pan until the sugar dissolves. Take it off the heat and stir in the vanilla. Put the gelatin in the cold water and let it remain for 3-5 minutes. Now the original recipe says to pour the gelatin directly into the cream and stir. But when I had done that last time, it hadn't worked. The instructions on the packet of gelatin say heat the gelatin in a double boiler until it dissolves...should take about 5 minutes. After it dissolves, take it off the heat and pour it into the cream mixture and mix thoroughly. Pour the cream into the moulds and let it set for 6 hours.
You can pour it into wine glasses and serve it directly with whatever topping you have decided or you can unmould the panna cotta onto plates and serve, as I did. I used the normal bowls that everyone has, greased them with a little oil and kept them in the fridge.
For the apple compote:
2 apples, cubed
1 tablespoon orange juice
A pinch of cinammon powder
Mix all the ingredients in a pan. Put on the lid and let it simmer for about 10 minutes until the apples are soft.
When serving, run a knife along the edges of the mould to shake it loose. Alternatively, dip the moulds in boiling water for a few seconds and then unmould onto the plate. Top with the apple compote and serve.
